Hungarian (Refined) · Main
Goulash
Goulash grammar, à la carte syntax: whole beef cheeks lacquered in reduced paprika braise, sweet pepper purée, and glazed pearl onions
- Prep
- 45 min
- Cook
- 240 min
- Serves
- 6
Ingredients
- Beef cheeks, trimmed — 6 × 180 g
- Onions, diced — 300 g
- Lard or oil — 50 g
- Sweet Hungarian paprika — 25 g
- Hot paprika — 3 g
- Caraway, ground — 2 g
- Tomato paste — 40 g
- Dry red wine — 300 ml
- Veal or beef stock — 1 L
- Red peppers — 400 g
- Butter — 40 g
- Sherry vinegar — 10 ml
- Pearl onions — 200 g
- Sugar — 10 g
- Salt — 14 g
- Sour cream — 100 g
Method
- Sear seasoned cheeks hard on all sides; set aside. Gold the onions in the same fat, 12 minutes; off heat add paprikas, caraway, tomato paste.
- Deglaze with wine, reduce by half; add stock and cheeks. Braise covered at 150°C for 3.5 hours until a spoon cuts them.
- Roast red peppers at 250°C until blistered; peel, blend with 20 g butter and vinegar to a tight purée; season.
- Glaze pearl onions: simmer with 20 g butter, sugar, a pinch of salt and water to cover until tender and lacquered, 15 minutes.
- Strain the braise; reduce to a glossy, paprika-bright glaze. Roll the cheeks in it over low heat to lacquer.
- Warm purée; loosen sour cream to a drizzle.